Mary Berry Turkey Pie

Mary Berry Turkey Pie is a classic British main course that turns leftover turkey into something truly special. Tender chunks of turkey swim in a creamy thyme-infused sauce packed with carrots and peas, all topped with a buttery golden shortcrust crust.

It takes about 90 minutes from start to finish and is intermediate in difficulty — the trickiest part is making sure the pastry stays cold and flaky. This pie is perfect for using up Sunday roast leftovers or as a hearty weekday dinner that feels like a treat.

What is Mary Berry Turkey Pie?

This is a simple yet elegant pie built around cooked turkey, diced vegetables, and a rich roux-thickened sauce. The filling is generous and creamy but not heavy, seasoned with dried thyme and fresh parsley. The buttery shortcrust top bakes to a deep golden brown and shatters when you cut into it. It is a wonderful way to enjoy leftover turkey, but honestly good enough to cook turkey just for this dish.

Why This Recipe is Worth Trying

• Uses up leftovers beautifully — Two cups of cooked turkey transform into a brand new meal that tastes nothing like reheated roast.
• Simple storecupboard filling — Onion, carrot, frozen peas, stock, and milk are ingredients you probably already have on hand.
• Homemade shortcrust is worth the effort — The cold butter technique creates a flaky, tender lid that no shop-bought pastry can match.
• Freezes like a dream — You can assemble the pie completely raw, wrap it well, and bake it straight from frozen up to three months later.
• Balanced and satisfying — Each serving packs 27g of protein and 3g of fibre, making it a proper meal that keeps you full.

Essential Ingredients to Make Mary Berry Turkey Pie

Every ingredient here plays a role in building flavour and texture. Here is what you need, split into the pastry and the filling.

For the Shortcrust Pastry

• 1¼ cups all-purpose flour — plain flour gives the pastry a tender crumb. No need for bread flour; it would make the crust tough.
• ½ teaspoon kosher salt — just enough to season the pastry without making it salty.
• ½ cup (1 stick) cold unsalted butter, cut into small cubes — the butter must be fridge-cold. Chilled butter creates steam pockets as it melts, which is what makes the crust flaky.
• 3 tablespoons cold water — add only enough to bring the dough together. Too much water makes the pastry tough; too little leaves it crumbly.

For the Turkey Filling

• 2 cups (about 10 ounces) cooked turkey breast, diced — leftover roast or rotisserie turkey works perfectly. Dice into bite-sized cubes, not shreds, for a nice chunky texture.
• 1 medium onion, finely diced (about 1 cup) — cook it until translucent but not brown. Burnt onion will overpower the delicate thyme flavour.
• 2 medium carrots, peeled and diced (about 1 cup) — small, even dice ensures they soften in the same time as the onion.
• ½ cup frozen peas — add them straight from frozen; they thaw and heat through in the hot sauce without turning mushy.
• 3 tablespoons unsalted butter — the base of the roux. Butter adds richness; do not swap for oil or the sauce will lack depth.
• ¼ cup all-purpose flour — thickens the sauce. Cook it for a full minute after adding to remove the raw flour taste.
• 1½ cups low-sodium chicken stock — low-sodium lets you control the final salt level. Full-sodium stock can make the pie too salty, especially if your turkey is already seasoned.
• ½ cup whole milk — rounds out the sauce with creaminess. Semi-skimmed works too, but whole milk gives a richer mouthfeel.
• 1 teaspoon dried thyme — the dominant herb here. Dried thyme is more concentrated than fresh, so this amount gives a gentle earthy note without being overpowering.
• 1 tablespoon fresh parsley, finely chopped — stirred in at the end for a pop of colour and fresh flavour.
• ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper — adjust to taste after the sauce has thickened and you have added the stock.

For the Egg Wash

• 1 large egg beaten with 1 tablespoon water — this gives the crust that glossy, deep golden finish. Do not skip it or the pastry will look pale and unappetising.

Handy Kitchen Tools for Best Results

• Large mixing bowl — you need room to rub the butter into the flour without spilling over the sides.
• Pastry brush — for applying the egg wash evenly. A silicone brush is easiest to clean and does not shed bristles.
• 9-inch pie dish or deep pie plate — a standard Pyrex or ceramic dish works. If you use a metal dish, reduce the baking temperature by 25°F to avoid over-browning the crust.
• Rolling pin — a tapered French pin gives you more control, but any rolling pin will do. Keep a light dusting of flour on the surface to prevent sticking.
• Large skillet or saucepan — at least 3-quart capacity to hold the filling while you build the sauce. A wide surface area helps the roux cook evenly.

Step-by-Step Guide to Making Mary Berry Turkey Pie

Follow these steps in order, and you will get a golden, bubbling pie every time. The pastry needs at least 30 minutes to chill, so start with that.

• Make the shortcrust pastry — Whisk flour and salt together in a bowl. Rub the cold butter cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs with no visible butter chunks. Add 3 tablespoons cold water and mix with a fork until the dough just holds together when squeezed. If it is too dry, add another ½ tablespoon water. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
• Cook the vegetables — While the dough chills, melt 3 tablespoons butter in a large skillet over medium heat. Add the diced onion and carrot and cook, stirring, for 5–6 minutes until the onion is translucent and the carrot softens. Do not let them brown.
• Build the roux — Sprinkle ¼ cup flour over the vegetables and stir constantly for 1 minute until the flour is lightly golden and no longer smells raw.
• Make the sauce — Slowly whisk in the chicken stock and milk, a little at a time, breaking up any lumps. Bring to a gentle simmer and cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, add a splash more stock.
• Add the turkey and seasonings — Stir in the diced turkey, frozen peas, dried thyme, fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Remove from heat and let the filling cool slightly — this prevents the pastry lid from turning soggy.
• Preheat and roll the pastry — Preheat the oven to 400°F (200°C). Let the chilled dough sit at room temperature for 5 minutes for easier rolling. On a lightly floured surface, roll the dough into a 12-inch circle about ⅛-inch thick, rotating frequently and adding flour as needed.
• Assemble the pie — Spoon the filling into a 9-inch pie dish. Drape the rolled pastry over the filling. Trim the overhang to about 1 inch, fold the edge under, and crimp with a fork or your fingers to seal. Cut 3–4 slits in the top for steam to escape.
• Egg wash and bake — Brush the top crust generously with the egg wash. Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (177°C) and bake for another 25–30 minutes until the crust is deep golden brown and the filling bubbles through the slits. If the edges brown too quickly, tent loosely with foil.
• Rest and serve — Let the pie rest on a wire rack for 10 minutes before slicing. This allows the filling to set so it does not run everywhere. Serve hot.

What I Got Wrong (And How I Fixed It)

• Not chilling the dough long enough — The first time I rushed the 30-minute chill. The butter was still soft, so the pastry shrank and the crust wasn’t flaky. Now I always chill for at least 30 minutes, sometimes 45 if I am busy doing other things.
• Overworking the pastry — I used to knead the dough to make it smooth, which developed too much gluten. The crust came out tough. Now I stop mixing as soon as the dough comes together, even if it looks a little rough.
• Skipping the sauce thickening step — I once poured the raw roux straight into the stock without cooking it. The sauce was lumpy and had a raw flour taste. Cooking the flour for a full minute before adding liquid is non-negotiable.
• Piling in too much filling — I tried to use all the leftover turkey and overfilled the dish. The filling bubbled over the crust and stuck to the baking sheet. Stick to the 2-cup measure and spread it evenly.
• Forgetting to rest the pie — Cutting into the pie straight out of the oven turned the first slice into a puddle. Waiting 10 minutes lets the sauce thicken slightly and the layers set.

Healthier Version of Mary Berry Turkey Pie

• Swap whole milk for semi-skimmed — Reduces the fat per serving by about 4g without a noticeable difference in texture.
• Replace half the butter in the pastry with cold lard or shortening — Lard produces an even flakier crust and has less saturated fat than butter. Use ¼ cup butter and ¼ cup lard.
• Add extra vegetables — Throw in a diced leek or a handful of chopped mushrooms when cooking the onion and carrot. They bulk up the filling and add fibre with almost no calories.
• Use low-fat chicken stock — Standard stock is fine, but low-fat versions trim a few grams of fat from the sauce. Check the label for sodium too.
• Skip the egg wash and brush with milk instead — Milk gives a lighter, less shiny crust but still promotes browning. You save the calories from the egg yolk, though it is a small change.

Ingredient Substitutions for Mary Berry Turkey Pie

• Cooked turkey breast (2 cups) → Cooked chicken breast (2 cups) — Chicken works identically; the flavour is almost the same. No adjustment needed.
• ½ cup whole milk → ½ cup unsweetened oat milk — Oat milk has a creamy consistency and neutral taste. Avoid almond milk, which is too thin and can make the sauce watery.
• 3 tablespoons unsalted butter (for roux) → 3 tablespoons olive oil — Olive oil changes the flavour slightly but still thickens the sauce. Use a mild extra-virgin to keep it subtle.
• 1¼ cups all-purpose flour (pastry) → 1¼ cups whole wheat pastry flour — Whole wheat pastry flour gives a nuttier taste and extra fibre. You may need an extra tablespoon of water as whole wheat absorbs more moisture.
• Frozen peas (½ cup) → frozen edamame or green beans (½ cup) — Edamame adds protein and a different texture. If using green beans, chop them into short lengths.
• Dried thyme (1 tsp) → fresh thyme (1 tbsp leaves) — Fresh thyme is milder, so you need more. Strip the leaves off the stems before measuring.

Pairing Ideas: What to Serve With Mary Berry Turkey Pie

A buttery pie like this begs for simple sides that cut through the richness. Here are my favourite pairings.

• Buttered mash with a little horseradish — The creamy mashed potato echoes the sauce, while the horseradish adds a gentle kick that wakes up the palate.
• Simple steamed green beans — Toss them with a squeeze of lemon juice and flaky salt. The acidity and crunch balance the soft, creamy filling.
• Roasted parsnips and carrots — The natural sweetness of root vegetables plays beautifully with the thyme in the pie. Toss them in a little honey before roasting.
• A crisp green salad with sharp vinaigrette — A mustardy dressing cuts through the buttery crust. Use peppery watercress or rocket if you have it.
• Gravy on the side — If you have leftover turkey gravy, warm it up and serve it alongside. It adds extra moisture and makes the dish feel even more indulgent.
• Pickled red cabbage — The tangy, vinegary cabbage is a classic British pairing with pies. It cuts through the richness and adds bright colour to the plate.

Expert Tips to Make Perfect Mary Berry Turkey Pie

• Keep everything cold for the pastry — The butter must be straight from the fridge, and the water should be ice-cold. Warm hands or a warm kitchen can soften the butter, leading to a dense, greasy crust.
• Do not skip the 10-minute rest after baking — This is not just for safety; it lets the sauce reabsorb into the filling so the slices hold their shape. Cutting too early means a messy plate.
• Use a baking sheet under the pie — The filling often bubbles up through the slits and drips over the edge. A sheet catches any spillage and saves you from scrubbing the oven floor.
• Brush the rim of the pie dish with egg wash before adding the lid — A little egg wash on the dish rim helps the pastry stick and seals the edge, preventing the filling from leaking out during baking.
• Rotate the pie halfway through the second bake — Ovens often have hot spots. Turning the pie ensures even browning and prevents one side from burning while the other stays pale.
• Let the filling cool for at least 5 minutes before topping with pastry — A hot filling will melt the butter in the pastry before it goes into the oven, resulting in a soggy bottom. Patience here pays off.

Creative Ways to Customize Mary Berry Turkey Pie

• Add a handful of chopped chestnut mushrooms — Sauté them with the onion and carrot. They soak up the sauce and add an earthy, umami depth.
• Use a lattice top instead of a full crust — Cut the rolled dough into strips and weave a lattice. This creates more surface area for browning and looks stunning, though it allows a little more steam to escape.
• Swap the turkey for leftover ham or gammon — Diced ham gives a saltier, smoky flavour. Reduce the added salt to ¼ teaspoon and omit the thyme; use a pinch of mustard powder instead.
• Add a spoonful of Dijon mustard to the sauce — Stir in 1 teaspoon of Dijon just before adding the turkey. It brightens the sauce and cuts through the richness without making it taste mustardy.
• Top with a puff pastry lid instead of shortcrust — Use a sheet of all-butter puff pastry. Bake at 400°F (200°C) for 25–30 minutes total, without reducing the temperature. Puff pastry rises dramatically and gives a lighter, more buttery crust.
• Mix in a handful of chopped fresh sage — Sage is a classic partner for turkey. Add it along with the parsley at the end for a festive twist.

Storing Mary Berry Turkey Pie the Right Way

• In the fridge (baked) — Cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days. The pastry will soften slightly but the flavour remains.
• In the freezer (baked) — Let the pie cool completely, then wrap it in two layers of foil and a layer of cling film. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• In the freezer (unbaked) — Assemble the pie in a freezer-safe dish, wrap tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 20 minutes to the total baking time and covering with foil if the crust browns too fast.
• Leftover slices — Store individual slices in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave as needed.

How to Reheat Mary Berry Turkey Pie (If Needed)

• Oven (best method) — Preheat to 350°F (177°C). Place slices on a baking sheet and heat for 15–20 minutes until the filling is hot and the crust crisps back up. Cover loosely with foil if the top browns too quickly.
• Microwave (quick but pastry softens) — Place a single slice on a microwave-safe plate and heat on medium power for 2–3 minutes. The pastry will be soft rather than crisp, but it is fine for a lunchtime fix.
• Air fryer (great for crispness) — Set the air fryer to 350°F (177°C). Place a slice in the basket and heat for 5–7 minutes. Check the centre is piping hot before serving.

Nutritional Breakdown (per serving)

Based on 1 serving = one quarter of the pie (recipe serves 4).

• Calories: 656
• Protein: 27g
• Fat: 48g
• Saturated Fat: about 28g
• Carbohydrates: 34g
• Fiber: roughly 3g
• Sugar: about 7g
• Sodium: around 580mg
• Cholesterol: close to 155mg

FAQs

Can I freeze Mary Berry Turkey Pie?

Yes. You can freeze it baked or unbaked. For unbaked, assemble in a freezer-safe dish, wrap tightly, and freeze up to 3 months. Bake from frozen, adding 20 minutes to the total time. For baked, cool completely, wrap well, and freeze.

How long does Mary Berry Turkey Pie last in the fridge?

Baked and properly covered, it will keep for up to 3 days. Store it in the fridge as soon as it has cooled to room temperature. Reheat in the oven for best texture.

Can I use store-bought shortcrust pastry?

Absolutely. If you are short on time, use a 9-inch sheet of all-butter shortcrust pastry from the supermarket. You will not get quite the same flakiness, but it still tastes good. No need to blind bake; just roll it out and use as a lid.

What if I do not have cooked turkey?

Use leftover roast chicken instead – the result is almost identical. You can also cook fresh turkey breast specifically for this pie: poach or roast 12 ounces of turkey breast until cooked through, then dice it.

Can I make this pie dairy-free?

Yes. Use a dairy-free butter block (like Naturli or Flora Plant) for the pastry and roux. Swap the whole milk for unsweetened oat milk. The texture will be slightly different, but the flavour is still rich and creamy.

My pastry always shrinks in the oven. What am I doing wrong?

Two things cause shrinkage: not chilling the dough enough before baking, and stretching the pastry when you drape it over the filling. Make sure the dough is well chilled, and lift it gently into place without pulling or stretching the edges.

Wrapping It Up

Mary Berry Turkey Pie is one of those dishes that feels like a hug on a plate. The tender turkey, creamy sauce, and buttery pastry come together in a way that is both comforting and elegant. I hope you give it a try – whether you are using up leftovers or making it fresh, I think you will love how straightforward and rewarding it is.

Mary Berry Turkey Pie

Print Recipe

Print Recipe

A classic British turkey pie with a buttery shortcrust top, filled with tender chunks of turkey, carrots, peas, and onion in a creamy thyme-infused sauce. The golden, flaky crust gives way to a rich, comforting filling — perfect for using leftover roast turkey or as a hearty main course.

• Author: Ekani Ella
• Prep Time: 45
• Cook Time: 45
• Total Time: 90
• Yield: 4 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

• For the pastry: 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3 tablespoons cold water (plus more if needed)
• For the filling: 2 cups (about 10 ounces) cooked turkey breast, diced
• 1 medium onion, finely diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 1/2 cup frozen peas
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup whole milk
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the egg wash: 1 large egg, beaten with 1 tablespoon water

Instructions

1. Make the shortcrust pastry: In a large mixing bowl, whisk together the 1 1/4 cups flour and 1/2 teaspoon salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs with no large chunks of butter remaining. The butter should be cold to ensure a flaky texture.
2. Add 3 tablespoons of cold water and mix with a fork until the dough just comes together. If it seems too dry, add another 1/2 tablespoon of water — the dough should hold together when pinched but not be sticky. Gather into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and prevents shrinkage during baking.
3. While the dough chills, prepare the filling: In a large skillet or saucepan, melt the 3 tablespoons of butter over medium heat. When the foam subsides, add the diced onion and carrot and cook, stirring occasionally, for 5–6 minutes until the onion is translucent and the carrot begins to soften. Do not brown the vegetables.
4. Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute. This roux will thicken the sauce. Cook until the flour is lightly golden and no longer smells raw, about 1 minute more.
5. Slowly whisk in the chicken stock and milk, a little at a time, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring often, and cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, add a splash more stock.
6. Stir in the diced turkey, frozen peas, dried thyme, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat and let the filling cool slightly while you prepare the pastry. Cooling prevents the crust from becoming soggy.
7. Preheat the oven to 400°F (200°C). Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes for easier rolling.
8. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and 1/8-inch thick. Rotate the dough frequently and add flour as needed to prevent sticking. The circle should be 2 inches larger than your pie dish (to allow for the rim).
9. Place a 9-inch pie dish or deep pie plate on the counter. Transfer the rolled dough to the dish by loosely rolling it around the rolling pin and unrolling it over the dish. Gently press the dough into the bottom and up the sides, without stretching. Trim the overhang to about 1/2 inch around the rim.
10. Spoon the turkey filling into the pastry-lined dish, spreading it evenly. Brush the rim of the pastry with a little water to help seal the lid. Roll out the remaining dough (if you have any) or use the same amount? Note: This recipe is for a top crust only; the bottom crust is derived from the same pastry? Actually we made enough for a single top crust only. Correction: The pastry amount is for a top crust only. We will roll it out to form a lid over the filling. The pie dish does not have a bottom crust. So ignore step 9 about pressing into bottom. Instead: After rolling the dough into a 12-inch circle, either place it directly on top of the filling or cut it into strips for a lattice. We’ll do a full top crust.
11. Carefully drape the rolled pastry over the filling. Trim the overhang to about 1 inch, then fold the edge under and crimp with a fork or your fingers to seal. Cut 3–4 slits in the top to allow steam to escape.
12. Brush the top crust generously with the egg wash. Avoid puddling excess egg, which can burn. Place the pie on a baking sheet to catch any drips.
13. Bake the pie at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for another 25–30 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, tent loosely with foil.
14. Let the pie rest on a wire rack for 10 minutes before serving. This allows the filling to set slightly so it doesn’t run when sliced. Serve hot.

Notes

Store leftovers in the refrigerator for up to 3 days, tightly covered. To reheat, place slices in a 350°F (177°C) oven for 15–20 minutes until warmed through. The pie can be frozen before baking: assemble in a freezer-safe dish, wrap tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 20 minutes to the total baking time. If the crust starts to brown too quickly, cover with foil.

Nutrition

• Calories: 656
• Sugar: 7g
• Sodium: 580mg
• Unsaturated Fat: 24g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 155mg

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